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Penne w/ Italian Sausage, Peppers, and Onions

Just over ten years ago, I quit my day job. I was bored and unchallengedand bored and unchallenged and bored.... Selling motorhome windshields was not the life for me. Yes, there was a time when I lived and worked in the motorhome capital of the world. For me, being fulfilled in daily life includes your job...not just what you do outside of work. I can't fathom a work week in which I am unhappy. I'll admit, this doesn't necessarily equal fortune...at least not monetary fortune. But getting to indulge in your passion and practice what you love, not only at home, but in your work. I consider that the greatest fortune of all. So, with the notion of starting culinary school in a few short months, I decided to find a job in "the industry" while I was waiting. One chain and 9 dollars per hour less later...I found myself in the kitchen of an Olive Garden. I know, I know. Many of you are groaning. The Olive Garden!? I would never eat there. Well, that's okay. Even though they are a chain and you can see their daily special on the telly, I was working with food. That, in itself, put a skip in my step. Think that's unrealistic? That I'm a dreamer? Well, it's all a manner of perspective, I suppose. Live your life so that you're happy. That's all I'm saying.

But what some of you may be surprised to know...we actually made most of the food from scratch. Chopped the veggies for each dish. Marinated the pork loins. Made the Alfredo Sauce. Some things like the red sauces and the soups are made in a central location and then bagged in quantity and shipped to the different OG locations....but it's a support facility that ensures that the soup you love so much in your own hometown will be available and greet you reassuringly at another location across the country...should you want it. Don't get me wrong, I prefer small, local restaurants that have amazing chefs creating new daily wonders in the kitchen, but for what it is, the Olive Garden isn't so bad...and for those who watch the commercials and scoff at their Culinary Institute in Italy? It exists. Honest. People who have worked in the corporation for years...from bussers to executives...cross their fingers that they are chosen for the chance to get flown to Italy and attend. And every year a handful are fortunate enough to get to attend! I think that's pretty awesome. But anyhoo...you wonder why I went off on an Olive Garden tangent? It's because there were three dishes that have made themselves a home in the back of my mind. Three dishes that we made during my time there. For all I know, they still do...I haven't been back very often since that six month stint. The first was an amazing pork tenderloin (whole tenderloin per plate...awesome!) that we marinated in rosemary and olive oil and grilled to order...served with roasted red potatoes. Awesome. The second was the shrimp scampi bruschetta....the garlicky wine sauce that pooled around the bottom of fat, sautéed shrimp....I would mop it up with the grilled bread. Aye yay yay. Bliss. And third, an awesome pasta dish...we sliced up hot Italian sausages and tossed them with three colors of bell peper, onion, chile-infused oil...sautéed it all up and tossed it with red sauce and penne. It was killer. I still make some variation of that at home when the craving strikes. It works just as well with sweet Italian sausage if you're not in the mood for heat. The great thing about this dish is that you can personalize it in so many ways. Choose your favorite pasta...homemade or storebought. Same goes for your sauce. I LOVE using extra fennel seeds when I make dishes that include Italian sausage...so I do! Serve it with some warm garlic bread or toast...a glass of wine or a tall glass of cold milk. Let this just be a guide to a wonderful, easy, satisfying meal...

Cook the pasta in boiling, salted water until al dente. In the meantime, heat a large skillet w/ deep sides over medium heat. Add the sausage and cook until browned w/ crisp bits on the edges (that's how I like it, at least). Throw in the veggies, fennel, and crushed chiles. Sauté until the veggies just start to soften. Add the red sauce and bring to a simmer. The pasta should be just about done...ladle out a bit of the pasta cooking water and stir it into the sauce until you have a nice, saucy consistency. Drain the pasta and then dump it into the pan w/ the sauce. Toss. Serve hot with any of the garnishes. Sop up any sauce with garlic bread. Enjoy!

*This post is linked to:Presto Pasta Nights is being hosted by Debbie atDebbie Does Dinner this week!

Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

I love OG, it is a good restaurant and great for families. When we eat out as a family it is usually OG, and everyone is happy. Your offering of the pasta dish looks simply wonderful, and I can't wait to make it! THANKS!

I've only been to Olive Garden once. It was good but I way tend to overeat when in the presence of that many carbs! So it has been avoided since. I love to do what you do and make it how I like it. Thanks for submitting to Presto Pasta Nights!

This is very nearly how I make sausage and peppers at home, and, ironically, that's on the menu this week since I just went to Little Italy for some hot salsiccia! You're picture is making my mouth water for it. Good thing we're having it tonight!

We used to take our kids to Olive Garden all the time. We loved it! We were so disappointed when (years ago) they closed all of the Olive Garden restaurants in Ontario and replaced them with Red Lobster. Now we have to wait until we go to the States to get our Olive Garden fix. So no groaning here, I wish I could go more often! Your dish looks beautiful. Sausages and onions and peppers always go wonderfully together!

I imagine it's the fennel that makes the dish. I have pasta planned for tomorrow. i might just make a stop for some sausage and peppers to try this out. At the very least, I'll be adding fennel to the sauce.

This pasta looks great! I actually really like Olive Garden. When I get a craving I always get the same thing. The lasagna roll up things for an appetizer and then the soup and salad for dinner. I love love love that spicy sausage and potato soup. Sooooooo good.

I worked in offices right up until I had my youngest and I disliked just about every minute of it. Money is most certainly NOT what makes the world go round and it certainly isn't what makes you happy. Amen!

I don't have anything against Olive Garden and probably go at least once a year with my daughter (she's a total pastahead). This dish looks awesome to me! Are you sure it isn't one of Giada's recipes-LOL!

And I will be commissioned for yet another fairy tale to be acted by young performers...and I always accept.It's in my field and I always learn something. I have done take-out of Olive garden's salad more times than I can remember. And you know that penne dish give my heart many happy-beats.

Heather, I love the OG; while hubby was deployed, one of the other wives and I had a standing bi-weekly date there. I don't know how I'll live without their breadsticks and alfredo when we move back home (not that we go often here, but... still.)

I digress, I love this dish; it's gorgeous, and I love that it uses peppers AND red sauce ... yum! Beautiful dish.

I've eaten at the olive garden before and though it's not my FAVORITE place to eat, it's acceptable in a pinch. I am surprised to know that they make their own food though. And I am even more surprised to see that a variation of this is on their menu. Because it sounds fantastic!

Oh...I'll tell you, I like Olive Garden and i have a knock off recipe for their Chicken Scamoi. To die for...really, it was great to learn more about your former life and I am loving what you said about Olive Garden.

We don't eat out much anymore but when we did...we liked some of the healthier choics at O.G. Now your recipe here is a definite keeper. Looks wonderful!

Girl...you have sold me...now I want to go and eat at Olive Garden again. I always loved those breadsticks! This pasta dish looks amazing! And I loved hearing about how you chose to follow your heart. Thank you for sharing, love. I hope you are having a relaxing Wednesday night!

First that all. That pasta dish looks delicioso! That is what I am cooking this weekend. I love fennel and tend to add a lot when making my own italian sausage. I think that is a great addition tot he dish.

Thanks for the insider on OG.

With all those yummy dishes I have to move the computer screen when visiting your site. You know, there is some people in this house that will ask me to cook everything you cook! :)

I think working in any large kitchen would be an eye opening experience. While chain restaurants are often looked down on, they often have perfected certain processes and techniques and then share that across the company. So you benefit from more learning experiences than you would working at a stand alone restaurant.

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